Newspaper Page Text
14
For Woman’s Woks.
COME BACK.
Come back, lost hope. I fain would send
Thy sparkling structureei’loft again.
More tinseled castles I must weave,
Ere this reversal world I leave.
Come back, fond joy, so swiftly fled,
Thy beauteous image I would wed—
Deceitful Past! Why didst thou steal
So soon away from youthful weal?
Lost one, come back we sweet, brief while,
These stabbing heartaches to beguile;
Why dost thou rob me e’er of bliss.
When thou couldst give all with thy kiss?
Dear, cherished dead, come back and breathe
Thy spirit love where mortals wreathe;
Vale all regrets and help us feel,
That love, tho’ dead, can sorrow heal.
Zula B. Cook.
J Cooking.
For Woman’s Work.
LEAVES FROM MY
COOK BOOK.
BY HANNAH HUGHES.
CORNSTARCH PUDDING.
Oue pint of fresh milk, two table
spoonfuls of cornstarch, a scant half
cupful of sugar, three eggs, and any
flavoring you prefer. Put the milk to
boil. Dissolve the cornstarch in fre««h
milk till it is a thin batter, add the
eggs, well beaten; stir the whole
vigorously in the boiling milk; and
do not let it become lumpy. Continue
to stir until it tastes done. It ought
to be the consistency of mush. When
done, put itin a mold to cool. It must
be thoroughly cold before it is eaten
Herve in ice-cream plates with a small
piece of any sweet fruit jelly, and
rich cream.
* * * *
COCOA NUT PUDDING.
Make the above cornstarch pudding,
leaving out the eggs; when it is done,
stir in the whites of the eggs beaten
to a stiff froth, and let it remain on
the fire a few minutes to cook the
eggs, gently stirring it the while.
Then add half of a grated cocoanut.
Put it into a round mold to cool.
Make a boiled custard of the yellows
of the eggs, and flavor with extract of
rose; set it away to become perfectly
coid. Put the pudding into a pretty
dish when you are ready to serve it,
and carefully pour the custard all
around it.
» • * »
CHOCOLATE PUDDING.
Flavor the whole of the above corn
starch pudding with vanilla, then take
out two-thirds of it. Mix with what
remains in the kettle a half bar of
Baker’s chocolate, grated and dissolved
in a little fresh milk, and let it cook a
minute. Dip your mold in very cold
water, and drain it, then pour half the
white pudding in it, smoothing the
top, then put in the chocolate pudding,
then the remainder of the white pud
din gon top. Take extra eggs and make
a rich boiled custard, highly flavored
Uniike the Dutch Process
fTfe No Alkalles
Wj OR
agS. Other Chemicals
ar® used in the
preparation of
W. BAKER & CO.’S
| BytoaifastCocoa
sch 1 which is absolutely
FiM ■ WIV pure and soluble.
Bill i It has more than three times
eJSI F H t^e strength of Cocoa mixed
with Starch, Arrowroot cr
Sugar, and is far more eco
nomical, costing less than one cent a cup.
It is delicious, nourishing, and easily
DIGESTED.
Sold by Grocers everywhere.
W. BAKER A CO., Dorohenter, Mast,
with vanilla, and serve it as a sauce.
Instead of using chocolate, it is nice,
for a change, to use chopped pineapple,
strawberries, or dried cherries swollen
in water. If these fruits are used, omit
any flavoring.
• ♦ * »
“The foundation of happy homes is
laid in the kitchen.” Marion Harland.
« • « •
TO PRESERVE SHOCKLEY APPLES.
Pare and core them. To eight pounds
of fruit put four pounds of sugar and eight
tumblerfuls of cold water, put the whole
in a preserving kettle and set it over a
very hot fire. The faster the fruit cooks,
the more transparent it will look when
done. When the apples begin to feel soft,
take them out of the syrup and expose
them to the air until they become perfectly
cold. In the meantime take four more
pounds of sugar, add it to the syrup and
let it boil hard until it becomes clear and
rich, then put the apples back in it and
cook them until thoroughly done which
ought to be in ten minutes or less.
* • * *
“They hae need o’ a canny cook, wha
hae but ae egg to their dinner.” Scotch
Proverb.
• * * *
SWEET PICKLE OF WATERMELON RIND.
Prepare the rinds as you would for pre
serves, and soak them in salt water two
days, then in fresh water until the salt is
nearly out. Boil them in fresh water
until tender; take them out, drain off the
water and put them in a stone jar. Be
sure there is no water with them. Take
a quart of good vinegar, three heaping
cupfuls of sugar, one tablespoonful of
spice, the same of cloves, and boil them
all together one minute, and while boiling
hot, pour over the rinds. Let them stand
until next day, then drain off the vinegar,
put it again in the kettle, let it come to a
boil, and pour it over the pickle. Repeat
this for three days and you will have a
most delightful sweet pickle.
Mrs. S. J. Godwin.
» * * *
All the Latin races have a natural apti
tude for the culinary art.
* * * *
“Percy, Lord Beverly, invited to dine
with him a Marquis who was one of the
most valiant soldiers of the army of
Co»de. Wishing to honor his guest and
the cause which he served, that of the
French King, the English peer ordered his
butler to bring him a bottle of fine wine,
w hich was a hundred years old, a ‘ray of
sunshine in crystal.’
“He opened it carefully and offered a
glass to the Marquis, saying: ‘lf you
deem it worthy the hono r , will you drink
in this wine the health of the king?’
“The Marquis tasted the wine.
“ ‘How do you like it?’ asked the host.
“‘Exquisite,’ replied the Marquis
“ ‘Then,’ said Lord Beverly, ‘finish the
glass; only in a full glass can one drink
the health of so great and so unfortunate
a king.’
W ithout the least hesitation the Mar
quis drained the glass; and only when the
Englishman had tasted the wine did he
learn that what he had offered his guest
was castor oil. Henceforth he held the
politeness of the French in the highest
esteem ”
Translated from the French of
'‘ The Revolution, the Empire and the
Restoration."
e x » *
SARATOGA CHIPS.
Peal large Irish potatoes very carefully,
cut them into slices as thin as possible, and
soak them over night in plenty of cold
water. When you are ready to cook them
for breakfast, drain off the water and rub
them between the folds of a towel until
they are perfectly dry. Throw a handful
at a time into a spider of boiling hot lard,
stirring them all the time so they will not
stick to each other or the spider. As
soon as they become a light brown and
crisp, take them up quickly with a skimmer
to drain off the lard, sprinkle them with
salt, and lay them on the dish that is to go
to the table.
* * * *
lyonnaise potatoes. (French recipe.)
Cut cold boiled Irish potatoes into
irregular shapes. To every quart of pota
toes take a tablespoonful of chopped
onions, the same of parsley, and three
tablespoonfuls of butter. Fry the onions
in the butter until they are brown add the
potatoes, season to the taste with salt and
pepper, and stir carefully with a fork so as
not to break the potatoes; when these be
come piping hot, add the parsley, cook two
minutes longer, and serve in a hot dish.
* » • *
TO FRY SWEET POTATOES.
Peel, and cut them lengthwise into sli
ces, not too thin, throw them into cold
water for an hour, dlain and put them in
to a’frying pail with very little more lard
WOMAN’S WORK.
than you would use to fry batter-cakes.
Cover the frying pan and let them cook
for ten minutes; turn them over now and
then to prevent burning. When done,
remove the cover and cook until they are
a light brown on both sides. As they are
removed from the frying pan, sprinkle
with salt or sugar, as preferred. In the
South this is a favorite breakfast dish.
* ♦ « *
POTATO SNOW.
Select large Irish potatoes the same size
and boil in their skins in salt water until
perfectly done. The great art of boiling
Irish potatoes is not to allow them to re
main in the water a minute after they are
done, and if they are not properly cooked
this dish will be a failure. When the
potatoes are done, drain, dry and peel.
Then rub them through a coarse sieve
upon a hot dish on the stove. This
must be the dish that goes to the table, as
it will never do to touch them after the
flakes fall into the dish. Let the cover of
the dish be hot before it is put on. Serve
immediately.
♦ * ♦ *
TO BAKE CABBAGE.
Cook a cabbage perfectly done in salted
water. Take it up with a skimmer so as
to drain out the water as much as possible.
Put it in a dish, cut it up fine, season to
your taste with butter and pepper, adding
a little more salt if necessary; then add a
cup of rich sweet milk, —less if the cabbage
is small. Put the whole in a baking-dish
and cover the top for a quarter of an inch
with rolled crackers or fine bread crumbs,
on which you put minute pieces of butter
here and there. As soon as it browns it is
done. Serve in the same dish. This is
the most delicious way cabbage was ever
cooked. The rolled crackers are put over
it to absorb the moisture.
• * * *
“It is a wise man who avoids stepping a
second time in the same puddle.”
• » ♦ *
TO BAKE A PIECE OF PORK.
The leg is the best piece for this purpose.
Remove the skin and all the fat you can.
Pepper and salt it on both sides. Then
Any Book you want to read
Loaned to You
in city or country, anywhere in the United States, for
long or short time, as you desire, at an average cost of
One Cent a Day.
Catalogue, 160 pages, and full particulars sent for a
2-cent stamp; you are not limited to this but may order
any book suitable for general circulation. Newsdealers,
Booksellers, Postmasters and others act as Agents.
Club Agents wanted everywhere. Address, American
Cooperative Library, 57 Rose St., New York.
Woman’s Ws!k Job Hepartment.
A Large and Well Equipped Office For All Classes of Fine Printing.
We "will furnish good quality of stationery, printed in first-class style, at the fol
lowing prices:
500 Billheads BJx4j “ “ “ “
1000 “ “ “ “ “ “ 2.15
(For every additional 1,000, $1.15.)
500 “ B|x7 “ “ “ “ 175
1000 “ “ “ “ “ “ 2 45
(For every additional 1,000,81.45.)
500 Letter Heads Bxlos “ “ “ “ 1.85
1000 “ “ “ “ “ “ “ 2.70
(For every additional 1,000, 81 70.)
500 Note Heads s|x9 inches, ruled, printed for 1.30
1000 “ * “ “ “ “ “ 1.6 C
(For every additional 1,000, 81.10.)
500 Statements SJxBJ “ “ “ “ 130
1000 “ “ “ “ “ “ 160
(For every additional 1,000,81.10.)
500 Envelopes 6 or 6J, xx, any color “ 1.35
1000 “ “ “ “ “ “ 1.90
(For every additional 1,000, 81 40.)
{Larger sizes of envelopes at a very small advance.)
500 Regular size Business Cards 3x4| inches, printed for 2 00
1000 “ “ “ “ “ “ “ “ 2.50
500 Note Circulars, first-class paper “ “ 2.00
1000 “ “ “ “ “ “ 250
CATALOGUE and PAMPHLET PRINTING A SPECIALTY. Write
for estimated.
All our paper is first-class, and all work sent out in pads urPess otherwise or*
dered We do not try to compete with shoddy work TERMS STRICTLY CASH
WITH ORDER Address,
WOMAN'S WORK. Athens, Georgia.
L»® GE - F™“oI LE S E
JR Course — Literature, Music,
k sauNUiA. WS’Art,Normal course in each.
Music and art first-class.
KLaY 11 4bn ■■Location —Ele vat ed,heal th
1. retired.
.11 SyOsAdvantages-Uniform, gym
naS i' n 11. baths, electric-
1 Splits. Pupils board with
SqSHfaculty. Industries, har
y ,Si gh t -si n gin g t augh t
49 Session will begin Sept. 20, 1898.
EULER B. SMITH, SEC. RUFUS W. SMITH, PRES.
ARIIIM Morphine Habit Cured in 10
IRwIIIKB to 20 dayH. No pay till cured.
VI IVWI DR.J.STtPHENS. Lebanon,Ohio-
F|D OAI TCD Specialty, chronic and nervous
Will UhLiLilj diseases of all forms. Write for
particulars; consultation free. M. T. Salter, M. D.,
68 S. Broad St , Atlanta, Ga.
01. ALBERT HOTEL, HI.LMAN, CA. Now open
V for the Summer. A'l mineral water free.
J. G. Hunter, W. L. Lyeth,
Proprietor. Manager.
PILLOW SHAM Full set 15c , postpaid; two
sets, 25c. With agents’ terms, 1 yard Mending Tis
sue, 1 oar Magic Solder and Design Book of Embroid
ery ana Rug Patterns. Address Embroidery Machine
Co., B. 3, Deadwood, S. D.
Gentlemen, using or wiling
“Old Reliable Plater.” Only
practical way to replate rusty and
worn knives, forks, spoons, etc;
quickly done by dipping in melted
metal. No experience, polishing
Efr? or machinery. Thick plate at one
- operation; lasts sto 10 years; fine
RWkiMMffafrrl finish whenjaken from the plater
Every family has plating to do.
i MR Plater sells readily. Profits large.
i W. P. Harrison A C<m Columbus, O*
Free Crayon Portrait
To introduce onr work and extend our business
we make a special offer for 30 days. Send us a pic
ture of yourself or any member of your family, Uv-
Ing or dead, and we will make you a life sized crayon
portrait free of charge; provided you exhibit it to
your friends as a sample of our work, and use your
Influence to secure us future orders. Place name
and address on back of picture and it will be return
ed in perfect order.
J. B. Blair & Co., 260 Clark St., Chicago, 111.